Wash hands with soap and water. Wash the produce. Trim the green beans. Peel wilted parts off of the green onions and dice, separating the white bottoms and green tops. Seed and chop the bell pepper.

Heat a little oil in a large skillet over medium-high heat. Add the white bottoms of the onions, the bell pepper, and the green beans. Cook for 2-3 minutes. Season with salt and pepper and add 2 tbs water. Continue to cook until water is gone and vegetables are softened.

In a large bowl combine 2 tbs peanut butter, the soy sauce, and ¼ cup water. Add the cooked vegetables to the bowl of sauce. Return the pan to the heat and add a little more oil.

Add the chicken to the pan and season with salt and pepper, if desired. Cook, stirring occasionally, until browned.

In a small bowl, combine the rice vinegar, honey, hoisin sauce and sesame oil. Add the sauce to the chicken. Continue to cook until the chicken is cooked through.

Fill a large pot ¾ full with water and bring to a boil over high. Add the pasta to the boiling water and cook for about 5-7 minutes, or until tender. Turn off the heat and drain the pasta, then return to the pot. Add the bowl of vegetables in sauce to the pot with the noodles and stir to combine.

Serve vegetables and noodles topped with glazed chicken and sprinkled with the green tops of the onions and the peanuts. Makes 6 servings. Refrigerate leftovers within 2 hours.